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Compare smoke points for 18+ cooking oils and fats. Filter by cooking method, sort by temperature, and find the best oil for frying, sautéing, and baking.
The smoke point of a cooking oil is the temperature at which it begins to decompose and produce visible smoke. Choosing an oil with an appropriate smoke point for your cooking method prevents flavor degradation and the release of harmful compounds.
18 oils shown
| Method | Temperature | Min Smoke Pt |
|---|---|---|
| Deep Frying | 350–375°F | 400°F |
| Stir Frying | 400–450°F | 420°F |
| Searing | 400–500°F | 450°F |
| Sautéing | 300–400°F | 350°F |
| Baking | 325–425°F | 350°F |
| Dressings | No heat | — |
Formula
Safe Cooking Temp ≤ Smoke Point − 50°FSmoke Point = temperature at which the oil begins to decompose
50°F margin = safety buffer to prevent breakdown and off-flavors
Worked Example
Choose oil for deep frying at 375°F
Did you know? Ghee (clarified butter) has been used in Indian cooking for over 5,000 years. By removing milk solids, its smoke point jumps from 350°F (regular butter) to 485°F, making it one of the most heat-stable animal fats (source: Journal of Food Science and Technology).
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